Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23L - Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses or; Their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment; Preservation of foods or foodstuffs, in general › A23L 1 - Foods or foodstuffs; Their preparation or treatment
Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449)
11/2000
11/01/2000CN1271536A Health-care red ginseng-pollen food and preparing process thereof
11/01/2000CN1271535A Health-care solomonseal-pollen food and preparing process thereof
11/01/2000CN1271534A Health-care cistanche-pollen food and its preparing process
11/01/2000CN1271533A Health-care pearl-pollen food and preparing process thereof
11/01/2000CN1057927C Health products able to suppress tumour cell
11/01/2000CN1057916C Nourishing liquid for preserving vigour
11/01/2000CN1057900C Hot substance with natural fragrance and preparation method thereof
11/01/2000CN1057899C Edible condiments for reducing fat and removing alcohol and its prepn. method
11/01/2000CN1057898C Composite seasoning
11/01/2000CN1057897C Natural fruit gruel
10/2000
10/31/2000US6140469 Protein isolate having an increased level of isoflavone compounds and process for producing the same
10/31/2000US6140304 Administering to the patient a thearapeutical dosage of solid food product containing protein source, carbohydrate source, a fat source containing activated omega 3 and omega 6 essential fatty acids to control insulin and glucagon level
10/31/2000US6140107 Biologically pure culture of saccharomyces boulardii atcc 74,366 or an organometal metabolizing mutant thereof
10/31/2000US6139899 Soybean milk
10/31/2000US6139898 Full moisture shelf stable rice product
10/31/2000US6139897 Mixture containing diacylglycerol
10/31/2000US6139896 Reduced-fat fluid lactic cream which avoids phase separation during storage
10/31/2000US6139895 Viscosity stable acidic edible liquid compositions and method of making
10/31/2000US6139894 Waxy wheat flour
10/31/2000US6139892 Method of reducing the content of phytate and high degree of phytase in cereals and cereal products having a reduced content of phytate
10/31/2000US6139887 Powder- and tablet-form salt- and fat-containing food products
10/31/2000US6139886 R-T-E cereals with calcium containing pre-sweetener coating and method of preparation
10/31/2000US6139884 Mixture of barley, flax and teff in binder
10/31/2000US6139882 Drugs, foods, beverages, animal feed
10/31/2000US6139872 Method of producing a vitamin product
10/31/2000US6139842 Comprising persimmon fruit juice and an aqueous extract of persimmon leaves in a liquid or solid concentrate form; for deodorizing living spaces such as toilet rooms and kitchen rooms and food products, cosmetics, textile products
10/31/2000CA2202449C Packed dairy spread
10/31/2000CA2166422C Low fat spread
10/31/2000CA2089193C Diacetyl production
10/31/2000CA2048977C Process for preparing an aroma product containing alpha-acetolactic acid
10/28/2000CA2300229A1 Physiologically-active health foods
10/27/2000CA2306720A1 Supplement for restoring growth hormone levels
10/26/2000WO2000063412A1 HETEROPOLYSACCHARIDE PRODUCED BY $i(PSEUDOMONAS SP)
10/26/2000WO2000063123A1 Purifier
10/26/2000WO2000062812A1 Nutritional composition for improved cognitive performance
10/26/2000WO2000062789A1 Peptide extract of lupine and pharmaceutical or cosmetic or nutritional composition comprising same
10/26/2000WO2000062785A1 Remedies
10/26/2000WO2000062774A1 Methods of treating clinical diseases with isoflavones
10/26/2000WO2000062773A1 Composition comprising a carnitine and glutathione, useful to increase the absorption of glutathione and synergize its effects
10/26/2000WO2000062772A1 Peroxisome activator-responsive receptor agonists
10/26/2000WO2000062768A1 Composition and method useful for treating colic
10/26/2000WO2000062632A1 A pre-cooked meat product and a process for making the same
10/26/2000WO2000062631A1 Cacao extract including dietary fiber
10/26/2000WO2000062629A1 Improved green color of processed vegetables
10/26/2000WO2000062628A1 Sucralose-containing composition and eatable product comprising the same
10/26/2000WO2000062627A1 Process for preparing pre-cooked potatoes
10/26/2000WO2000062624A1 Method for producing a savory flavor base
10/26/2000DE10013402A1 Roasted nuts with added aroma can be produced e.g. at fairs by coating e.g. almonds, ground nuts or Brazil nuts with a caramelized sugar glazing containing an aroma
10/26/2000CA2368784A1 Methods of treating clinical diseases with isoflavones
10/25/2000EP1046396A2 Soy protein and plant sterol containing composition for the reduction of low density lipoprotein cholesterol concentration
10/25/2000EP1046348A1 A process for producing seasoned food products
10/25/2000EP1046347A1 Gelled foods and process for producing the same
10/25/2000EP1046346A2 Microwavable pasta in a bowl
10/25/2000EP1046341A1 Food composition with a high polyunsaturated fatty acid content, its preparations and use in a proper alimentary diet
10/25/2000EP1045696A1 Oral oil sorbing composition
10/25/2000EP1045648A1 Saccharide-based matrix comprising a maltodextrin, a gelling agent and a sugar
10/25/2000EP1045644A1 Use of d-tagatose as synergiser and flavour enhancer
10/25/2000EP1045643A1 Batter coated french fried potato strips and method of making
10/25/2000EP1045641A1 Sterol esters as food additives
10/25/2000EP1045640A1 Crisp fried in grapeseed oil
10/25/2000EP1045639A1 Extruded intermediates containing a soluble fiber and food products containing same
10/25/2000EP0844830B1 Protein composition
10/25/2000EP0690930B1 Sugar product, process for its production, and its use
10/25/2000EP0652713B1 Ready-to-eat cereal products enriched with beta-carotene
10/25/2000EP0651617B1 Improved sustained energy and anabolic composition
10/25/2000EP0649603B1 Antioxidant food, antioxidant preparation and antioxidization method
10/25/2000EP0635218B1 Taste modifying method and bitter taste reducing method
10/25/2000CN2402155Y Steamed stuffed bread of corn, sorghum, etc.
10/25/2000CN1270779A Beverage of green tender broomcorn millet, bean and jobstear plants and its preparation
10/25/2000CN1270778A Dumpling with wrapper of mung bean flour
10/25/2000CN1270777A Machine-formed round food with stuffing and its production process and equipment
10/25/2000CN1270776A Production process of frozen shelled Chinese chestnut of clean vegetable type
10/25/2000CN1270775A Instant sheep entrails powder and its production process
10/25/2000CN1270774A Artificial fat beef fat and processed fat beef thereof
10/25/2000CN1270773A Stabilizing liquid containing trace elements and its preparation
10/25/2000CN1270772A Wash-free rice with Lycium chinense and Radix Acanthopanacis senticosi components and its production process
10/25/2000CN1270771A Instant food with balanced nutrients
10/25/2000CN1270770A Low heat modulated royal jelly
10/25/2000CN1057768C Sterol compositions from pulping soap
10/25/2000CN1057667C Cactus health-care bulked food and its producing method
10/25/2000CN1057666C Instant dumplings and its processing process
10/25/2000CN1057665C Edible health care salt containing potassium, calcium and iodine
10/25/2000CN1057664C Nutrient condiment good for brain and its making method
10/25/2000CN1057663C Method for preparing whole milk soybean powder without unpleasant smell
10/24/2000US6136959 High efficiency alkaline protein extraction
10/24/2000US6136859 Mixture of selenmethionine, carotene, ascorbic acid, tocopherol, methionine and coenzyme q10 in a carrier
10/24/2000US6136858 Mixture of vegetable oils
10/24/2000US6136795 Antiarthritic agents by administering linolenic acid and omega 3 fatty acids
10/24/2000US6136609 Method of and apparatus for processing high-pressure liquid material
10/24/2000US6136574 Methods and compositions for synthesis of long chain polyunsaturated fatty acids
10/24/2000US6136367 Composition and its use as a food supplement or for lowering lipids in serum
10/24/2000US6136366 Method for making nut butter and related products
10/24/2000US6136365 Oat containing cereal products
10/24/2000US6136364 Microcapsule flavor delivery system
10/24/2000US6136363 Comprising a dispersed phase of gel particles including hard particles of biopolymer gel and soft particles of biopolymer gel; a low- or zero-fat dressings and sauces
10/24/2000US6136359 Fried snack dough composition and method of preparing a fried snack product
10/24/2000US6136358 Process for preparing parfried, frozen potato strips
10/24/2000US6136355 Process for producing as-packaged instant cooking pastas and noodles
10/24/2000US6136354 Resistance to extraction of soluble materials from the plastic, comprising a biaxially oriented thermoplastic resin having uniformly dispersed therein a modified cyclodextrin free of inclusion compounds and compatible with the polymer
10/24/2000US6136353 Mixing granulated product and fat containing liquid in a container; generating a vacuum; releasing the vacuum over a duration of time while mixing the moistened granules; fat absorbs into pores of granules; such as for making fish food
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